1. Wrap each Guylian chocolate in cellophane foil and tape it together at the bottom.
  2. Put a satay stick in the remaining cellophane and tape it securely tight.
  3. Fold decorative rice paper at an angle and wrap it around the chocolate.
  4. Again, secure this with tape and repeat for as many chocolates as you wish.
  5. When you have finished your bouquet, you can tape all satay sticks together. Place the chocolates in a large rice paper and wrap it all together. Add a bow for the finishing touch.

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